Print Recipe
Rosemary-Peach Chicken Kebabs with Orange Glaze - Delicious Decisions
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Prep Time :
10 min
-
Cook Time :
10 min
-
Total Time :
20 min
-
Servings
4
Ingredients
Chicken
-
Cooking spray -
1 lb. boneless, skinless chicken breasts, cut into 16 1 1/2-inch pieces, all visible fat discarded -
2 large ripe but firm peaches, cut into 16 1-inch wedges -
1 large green bell pepper, cut into 16 1 1/2-inch squares -
1/4 tsp. pepper -
1/8 tsp. salt
Glaze
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3/4 tsp. grated orange zest -
3 Tbsp. fresh orange juice -
3 Tbsp. chopped, fresh rosemary -
1 1/2 tsp. honey -
1 1/2 tsp. canola oil OR -
1 1/2 teaspoon corn oil
Directions
Tip: Click on step to mark as complete.
-
Lightly spray the grill rack with cooking spray. Preheat the grill on medium. -
Meanwhile, thread the chicken, peaches, and bell pepper alternately onto four 14- to 16-inch metal skewers. Sprinkle the pepper and salt over the kebabs. -
In a small bowl, whisk together the glaze ingredients. Set aside half the glaze (about 2 tablespoons). Brush both sides of the kebabs with the remaining glaze. -
Grill the kebabs for 6 to 8 minutes, or until the chicken is no longer pink in the center and the vegetables are almost tender, turning once halfway through and brushing with the reserved 2 tablespoons of glaze, using a clean basting brush. Reduce the heat or move the kebabs to a cooler area of the grill if they are cooking too fast.
Cooking Tip:
Ripe but firm peaches are important for this recipe. The direct heat softens and sweetens the fruit, even if it’s not quite at its prime.
Keep it Healthy: You can replace the peaches with other stone fruits, such as nectarines and plums.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 202 | |
|---|---|---|
| Total Fat | 5.0 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 73 mg | |
| Sodium | 206 mg | |
| Total Carbohydrate | 14 g | |
| Dietary Fiber | 2 g | |
| Sugars | 11 g | |
| Protein | 25 g | |
Dietary Exchanges
1 fruit, 3 lean meat
-
Prep Time :
10 min
-
Cook Time :
10 min
-
Total Time :
20 min
-
Servings
4
Ingredients
Chicken
-
Cooking spray -
1 lb. boneless, skinless chicken breasts, cut into 16 1 1/2-inch pieces, all visible fat discarded -
2 large ripe but firm peaches, cut into 16 1-inch wedges -
1 large green bell pepper, cut into 16 1 1/2-inch squares -
1/4 tsp. pepper -
1/8 tsp. salt
Glaze
-
3/4 tsp. grated orange zest -
3 Tbsp. fresh orange juice -
3 Tbsp. chopped, fresh rosemary -
1 1/2 tsp. honey -
1 1/2 tsp. canola oil OR -
1 1/2 teaspoon corn oil
Directions
Tip: Click on step to mark as complete.
-
Lightly spray the grill rack with cooking spray. Preheat the grill on medium. -
Meanwhile, thread the chicken, peaches, and bell pepper alternately onto four 14- to 16-inch metal skewers. Sprinkle the pepper and salt over the kebabs. -
In a small bowl, whisk together the glaze ingredients. Set aside half the glaze (about 2 tablespoons). Brush both sides of the kebabs with the remaining glaze. -
Grill the kebabs for 6 to 8 minutes, or until the chicken is no longer pink in the center and the vegetables are almost tender, turning once halfway through and brushing with the reserved 2 tablespoons of glaze, using a clean basting brush. Reduce the heat or move the kebabs to a cooler area of the grill if they are cooking too fast.
Cooking Tip:
Ripe but firm peaches are important for this recipe. The direct heat softens and sweetens the fruit, even if it’s not quite at its prime.
Keep it Healthy: You can replace the peaches with other stone fruits, such as nectarines and plums.
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